step 1
Make the dough: In the bowl of a standing mixer combine Active Dry Yeast (4 Tbsp), Water (4 Tbsp), and Granulated Sugar (1 teaspoon). Stir to combine and let sit until foamy and tripled in volume, about 10 minutes.
step 2
Add remaining Granulated Sugar (4 Tbsp), Whole Milk (4 Tbsp), Brown Sugar (3 Tbsp), Vanilla Extract (1 tsp), Eggs (3) (1 egg & 2 egg yolk), whisk to combine.
step 3
Add Bread Flour (3 cups) and Kosher Salt (1/2 tsp) and mix on medium-low speed with a dough hook and knead dough for 5-8 minutes, until the dough pulls away from the sides of the bowl and forms into a ball on the hook.
step 4
Reduce the speed to low and add the Unsalted Butter (1/2 cup) a couple of tablespoons at a time, waiting until most of the butter is absorbed before adding more. Continue to knead about 2-5 minutes, until the dough passes the windowpane test.
Note: Using wet fingers, gently use your hands to stretch a small portion of the dough apart. If the dough tears quickly, the gluten is not developed enough yet and you need to knead for longer. If the dough stretches thinly without breaking and you can see light through it, the dough is ready.
step 5
Transfer the dough to a greased bowl, cover with plastic wrap, and let sit in a warm place until doubled in size, about 1 ½ –2 hours.
step 6
While the dough rises, make the fillings: Combine Cream Cheese (1 cup), Powdered Confectioners Sugar (1 cup), Vanilla Extract (2 tsp), and Kosher Salt (to taste) in a medium bowl with a hand mixer until well-combined and fluffy.
step 7
Transfer the mixture to a piping bag, cut about ½” width of the piping bag, set aside.
step 8
In a small bowl, combine the Ground Cinnamon (1 tsp) and Granulated Sugar (2 Tbsp) set aside.
step 9
In another small bowl, use a fork to whisk together the Egg (1) and water for the egg wash. Set aside.
step 10
Line two baking sheets with parchment paper. Use aluminum foil to create 4 balls about 1-inch large and coat with baking spray; set aside.
step 11
Once the dough has risen, lightly punch down the dough and turn it out onto a very lightly floured work surface
step 12
Use a knife to divide the dough in half. Dust the dough lightly with flour. Using a rolling pin, roll the first half of dough into a 20 x 6-inch rectangle.
step 13
Use a pastry brush to lightly coat the surface of the dough with melted Unsalted Butter (3 Tbsp) leaving about 1-inch unbrushed along the top edge. Lightly sprinkle the entire surface with half of the cinnamon sugar mixture, trying to avoid the top inch.
step 14
Pipe a line of cream cheese filling along the long bottom edge of the dough.
step 15
Use your fingertips to lift the bottom of the dough up and over the cream cheese, and gently continue to roll the dough all the way up until it meets the other end. Use your fingers to pinch the seam together, then trim the uneven ends off and discard (no more than 1-inch per side). Use a knife to cut the roll into two even halves. Gently push the two ends of one half together to form a circle and pinch the dough together on all sides, being careful not to let any of the cream cheese squeeze through.
step 16
Repeat with the second half and set both circles on one prepared baking sheet. Repeat this entire process with the other half of the dough. Place one foil ball in the center of each dough circle to help keep the shape while baking. Cover with plastic wrap and let sit for about 30 minutes.
step 17
Preheat the oven to 350°F
step 18
Bake the cakes: Uncover cakes and brush all over with egg wash. Place in the oven and bake until golden brown, about 20-25 minutes, until an instant-read thermometer inserted into the dough reaches 190˚F and the cakes are golden brown. Let cool for 10 minutes before transferring to a wire rack to cool.
step 19
While the cakes bake, make the glaze: in a medium bowl, whisk together the Powdered Confectioners Sugar (2 cups) and Milk (4 Tbsp) until smooth. Frosting should be a little bit runny. Set the rack over a baking sheet. Once the cakes are mostly cooled, pour icing evenly over the cakes so that it drips slightly over the sides.
step 20
Decorate immediately with Sanding Sugar (to taste) in an alternating pattern before the icing dries, or frost then sprinkle individually.
step 21
While the cakes cool, make the maple glaze: In a small saucepan over medium heat, add the Unsalted Butter (4 Tbsp), Brown Sugar (2 Tbsp), and Maple Syrup (4 Tbsp).
step 22
Once the butter has melted and the sugars have started to dissolve, add the Pecans (4 Tbsp) and Kosher Salt (to taste).
step 23
Let the sauce bubble and thicken for 2 minutes, then remove from heat and carefully add the Heavy Cream (4 Tbsp).
step 24
Return to heat and let boil for another 3-4 minutes. Remove from heat and let cool for a moment.
step 25
To serve: Stack the mini king cakes on top of each other and carefully spoon the maple pecan glaze all over the stack.